Garlic Mashed Potatoes
- 3 1/2 pounds russet potatoes
- 2 tablespoons salt
- 2 cups half-and-half
- 6 cloves garlic, minced
- 3/4 cup grated Parmesan
- Peel and dice potatoes into like-size cubes. Place in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat maintaining a rolling boil. Cook until potatoes are soft.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Stirring constantly. Do not boil. Remove from heat and set aside.
- Remove the potatoes from the heat and strain. Mash then add the garlic-cream mixture and Parmesan; stirring to combine. Let stand for 5 minutes and serve.